Cod with Crispy Green Beans


  • 1 pound beans (green, wax or a combination)
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup Parmesan (grated)
  • Kosher salt
  • Freshly ground black pepper
  • 1¼ pounds skinless cod (cut into 4 pieces)
  • 2 tablespoons basil pesto


Heat oven to 425° F. On a large rimmed baking sheet, toss the beans with 1 tablespoon oil, then the Parmesan and ¼ teaspoon each salt and pepper. Roast until light golden brown, 10-12 minutes.

Meanwhile, heat the remaining tablespoon oil in a large skillet over medium-high heat. Season the cod with ¼ teaspoon each salt and pepper and cook until golden brown and opaque throughout, about 3 minutes per side; transfer to plates.

Spoon the pesto over the cod and serve with the beans.

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